Cream of cream
By VicentaLakin
It's a little dry in the early summer, so let's recommend a little dessert today. There's a nice red cream roll recently. It can't be called a cake roll because there's no egg at all. It's made of cake rolls. That's a great idea. I'll do it again today. Crystal rolls are made of white powder, smooth and transparent, and look cool. It's a little difficult to wrap up cream and fruit pie. I thought about it, either using external force to make it form, or making the skin a little bigger, or a little thinner, a little smaller, with a roll and a bit of pressure。
Recipe Recommendations
- white jelly 30 grams
- sugar orange to which various
- strawberry to which various
- light cream 80 grams
- boiling water 600ML
- White sugar for jelly 10 grams
- Cream sugar 8 grams
- sweet and sour
- baking
- half an hour
- simple
Steps for Cream of cream
1
Food products: white powder, clean water, cold cream for hours, sugar oranges, strawberries。
2
When the water is boiled, it is poured into white powder and mixed with it until the powder becomes transparent。
3
Take a container and pour it into it; We use a oxen-smelling mold, which may also be a bigger pottery plate, a non-clattering dish; and lay still for about 20 minutes, and the powder is completely solid。
4
Skin the sugar oranges, cut the bottom of the strawberries, and try to make them as high as possible; in addition, strawberries should choose a slightly smaller one, so that they do not break the cool skin when they are rolled。
5
Light cream with thin sugar, medium-speed electric omelet, and a clear print。
6
It is better to be aided by clean silica pads because of the relatively large water content and the fact that it is difficult to roll up; it cuts off the upper and lower sides and forms small slopes, and then wraps them up better。
7
A layer of light cream should be applied to the powder, the cream should not be too thick, the skin should be thicker and the cream should be thicker and less。
8
Put the sugar orange and strawberry code aside。
9
Scratch the cream in the hole。
10
Raised on a silica pad, supported rolls can be wiped out of the extra cream if the cream is too much to form; the cream and fruit should be completely wrapped in the skin; it should be cut to eat。
11
Cream of cream, cold and sourCream of cream Make Tips
White cool powder can be purchased in bakeries and net stores, with water and powder ratios used as recommended formulas, typically at 10-20:1; powder is mixed directly into boiling water and melted into transparency, and in large containers, condensed into crystalloan; 2. crystal cakes are very soft, butter and fruit are painted according to the size of the cake, butter is not too thick, and fruit is preferred with sugar oranges. This is round and round; 3. When ready to eat, it is not appropriate to freeze the refrigerator for too long to prevent starch ageing from losing its soft taste。